lemon and ginger icebox cake with berries this recipe was …
Title : lemon and ginger icebox cake with berries this recipe was …
PDF summary :Author : Megan Stechler
Creator : Microsoft® Word 2016
Creationdate : 2020-March-09
Moddate : 2020-March-09
Producer : Microsoft® Word 2016
Preview content in text :
Lemon and Ginger Icebox Cake with Berries
This recipe was provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla
and discover her recipes at
Start-to-Finish: 24 hours
Hands-On Time: 30 minutes
2 1/2 cups chilled whipping cream
1/2 cup confectioner’s sugar, plus more for sprinkling
One 10 oz. jar purchased lemon curd
Two 5.25 oz. packages thin ginger wafers (I used Anna’s
Ginger Swedish Thins)
2 pt. assorted blueberries, raspberries and blackberries
Lemon slices and candied ginger, for garnish
1. Beat the whipping cream with the sugar on high speed with the whip attachment until soft peaks form.
Beat in the lemon curd until you have stiff peaks and all is nicely blended.
2. Line a loaf pan with plastic wrap, leaving an overhang. Arrange one layer of cookies in the bottom of
the pan filling in empty spaces with broken pieces. Spread 1 cup of cream evenly over the top and
another layer of cookies.
3. Continue layering cookies and cream with about 7 or 8 layers of cookies, ending with a layer of cream.
Wrap the plastic from the sides over the top and refrigerate overnight.
4. When ready to serve, pull the plastic away from the top of the pan and unmold the cake onto a serving
plate. Peel the plastic away from the cake and garnish with berries, lemon slices and candied ginger.
Keep refrigerated until just before serving or the cake will become too soft to cut cleanly. Slice and
serve the cake garnished with more berries and a sprinkle of powdered sugar.
5. Variation: You can also use the raspberry coulis sauce from my Lemon Curd Napoleon with Berries and
Raspberry Coulis recipe with this dessert. Add a squirt on the plate or a squiggle over the top of the
cake. It’s delicious.